Honey Plum Tartlet

Honey Plum Tartlet -- A Pinch of Joy 3 ingredients for a sweet ending to your meal!
Honey Plum Tartlet -- A Pinch of Joy

Honey Plum Tartlets – Quick, easy, three ingredients, looks fabulous, and tastes as good as it looks! Just the right size for a  touch of sweetness after a good meal.

At our house, plums are a seasonal thing. Wheels loves to eat them out of hand, but there are always two or three left setting in the bowl for several days. This is a good way to use those last fruits of the season.  If you want a crispy pastry, prick each square several times with a fork before arranging the plums. I like puffy, crispy flakiness so I just leave them. For guests, a little “real” whipped cream on the side or a small scoop of very good vanilla ice cream is wonderful.

Honey Plum Tartlet

Yield: 6 servings

Serving Size: 1 tartlet

Honey Plum Tartlet

Quick, easy, three ingredients, looks fabulous, and tastes as good as it looks! Just the right size for a touch of sweetness after a good meal.

Ingredients

  • 1 sheet of puff pastry
  • 2-3 plums
  • 1 tablespoon honey

Instructions

  1. Thaw puff pastry according to package directions.
  2. Preheat oven to 400 degrees.
  3. Cut thawed pastry into six 4” squares and place on parchment paper lined baking sheet.
  4. Slice plums about ½” thick and arrange on pastry.
  5. Bake for 25-30 minutes until pastry is golden brown.
  6. Remove from oven. While still hot, drizzle about half a teaspoon of honey over the plums in each pastry.
  7. Serve warm or at room temperature.
  8. Can be made a few hours in advance, but best eaten the same day.
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Spicy Pumpkin Bread

Spicy Pumpkin Bread -- A Pinch of Joy
Spicy Pumpkin Bread -- A Pinch of Joy

A light bread with lively flavor, Spicy Pumpkin Bread is great anytime. Serve plain or with whipped butter to let the spices shine. Or dress it up with a  glaze for a more festive appearance and let the sweetness of the glaze complement the spices.  To glaze a single loaf, start with a quarter cup of powdered sugar and add water a teaspoon at a time, mixing well after each addition, until you reach the desired consistency.  I use 2 teaspoons of water per quarter cup, but you might like yours a little thicker.  Add a few chopped nuts on top of the glaze, if you wanna be fancy. 

Adding nuts or raisins is optional. My favorite add in is English walnuts. That causes Bytes to mutter darkly.   We can compromise on pecans without muttering so that’s the occasional choice.  Other add ins might include dried cranberries or other fruit. I’m not crazy about chocolate with pumpkin, especially a spiced pumpkin flavor. But if that’s what floats your boat – go right ahead and add a cup (or more) of chocolate chips! Being the chief cook gives you lots of power!!!

Spicy Pumpkin Bread

Yield: 2 loaves OR 24 slices

Serving Size: 1 slice

Spicy Pumpkin Bread

A light bread with a deep and gently spicy flavor.

Ingredients

  • 4 eggs
  • 1 3/4 cups sugar
  • 1 cup oil
  • 1 15 ounce can of pumpkin puree
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ground cloves
  • 1 cup nuts such as walnuts or pecans – optional
  • 1 cup golden raisins - optional

Instructions

  1. Beat together eggs, sugar, oil and pumpkin until light and fluffy.
  2. Add dry ingredients and mix thoroughly.
  3. Spread batter in two 5x8 loaf pans
  4. Bake at 350 for 45-60 minutes, until toothpick inserted into middle comes out clean.
  5. Remove from oven and let bread set in pan for 10 minutes on rack before removing to cool.
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Peaches and Cream Cheesecake

Peaches and Cream Cheesecake -- A Pinch of Joy
Peaches and Cream Cheesecake -- A Pinch of Joy

A light and creamy  ending to a meal.  Or an afternoon party like a baby shower. Peaches and Cream Cheesecake is a no-bake dessert.  Just peachy  anytime.  Sorry, couldn’t help that pun — just fell out!   =) 

If you can find sugar free peach jello, it will give you a deeper peach flavor.  I usually end up using lemon because the peach is harder to find. You can use regular gelatin if you aren’t concerned about calories or carb counts.   You can also make this with fresh sliced peaches — about two cups.  Wheels loves fresh peaches so I have to hide them in order to have enough to make something. Or make the dish the instant I get the peaches home from the grocery — before he has time to know they are in the house.  lol  It’s better to keep a couple of cans of peaches available in the cupboard.  I use light or no sugar added peaches and drain them well so the cheesecake doesn’t become soggy from the inside out.  Just before adding the peaches, take a sharp knife and run it through the peaches in the colander to make the pieces a little smaller.  Just seems easier to cut into nicely defined squares.  This time I wanted a little peachy bling so I set aside some peach slices to decorate the cheesecake after it had firmed up in the refrigerator.

Peaches and Cream Cheesecake3 -- A Pinch of Joy

Use sixteen peaches so you can move a peach to the top of each square as you slice and serve it.  Start in the middle and lay the peach slices as shown to make the rosette.  Easy!!! 

Peaches and Cream Cheesecake2 -- A Pinch of Joy

Peaches and Cream Cheesecake

Yield: 16 servings

Serving Size: 1 square

Peaches and Cream Cheesecake

A light and cool ending for a summer meal or a not too sweet dessert for a gathering or a dessert bar, this no bake cheesecake is all Peaches and Cream!

Ingredients

    Crust
  • 2 cups graham cracker crumbs
  • 6 Tablespoons butter, leted
  • ¼ cup sugar
  • Filling
  • 4 packages cream cheese, 8 ounces each softened
  • ¾ cup sugar
  • 1 package sugar free gelatin, peach OR lemon flavor
  • 1 29 ounce can light sliced peaches
  • 1 8 ounce container whipped topping, thawed

Instructions

  1. Mix graham crumbs, melted butter and sugar and press onto bottom of 9 x 13 inch pan.
  2. Place in refrigerator until ready to use.
  3. Filling
  4. Pour peaches into colander and set aside to continue draining.
  5. Beat softened cream cheese and sugar until blended and fluffy.
  6. Add dry gelation and mix well.
  7. If desired, set aside 12-16 slices for garnish.
  8. Fold peaches and whipped topping into cream cheese mixture.
  9. Pour over crust.
  10. Refrigerate until firm about four hours or overnight.
http://www.apinchofjoy.com/2014/09/peaches-and-cream-cheesecake/

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing! 

Subscribe by email  on the sidebar  or follow on Facebook, RSS feed, bloglovin’  twitter  and check out my  pinterest boards.   If you found this helpful or inspiring please share below!  Your support of A Pinch of Joy is  appreciated!



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